Ackee and Saltfish — Creamy ackee fruit sautéed with flaked salt cod and peppers

Jamaica's national dish pairs flaked salt cod with the delicate, creamy ackee fruit sautéed alongside onions, tomatoes, and peppers. The ackee has a subtle, buttery flavor and scrambled-egg texture that perfectly complements the savory saltfish.

Instructions

1. Desalt the fish: Soak ½ lb saltfish in cold water overnight, changing water 2-3 times. Alternatively, boil in water 15-20 minutes, drain, and repeat 2-3 times. Flake into small pieces, removing skin and bones.
2. Sauté the aromatics: Heat 1 tbsp oil in a large skillet over medium heat. Cook onion, bell pepper, scallions, and optional Scotch bonnet until softened, 5-7 minutes.
3. Add the saltfish: Add flaked fish and chopped tomato. Cook, stirring, 5 minutes.
4. Fold in the ackee: Gently fold in drained ackee. Cook just 2-3 minutes until heated through. Handle ackee carefully — it breaks apart easily.
5. Season and serve: Add black pepper. Taste before adding salt (the fish retains some). Serve with fried dumplings, plantain, or breadfruit.

Tips

• Only use canned ackee from a reputable brand; fresh ackee must be perfectly ripe and properly prepared
• The overnight soak method removes more salt than the boiling shortcut
• Leftovers reheat well but ackee will lose its shape